A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

被引：27

作者：

Yin, Liqin ^{[1
]}

Chen, Tao ^{[1
]}

Li, Yun ^{[1
]}

Fu, Shaohong ^{[1
]}

Li, Lan ^{[1
]}

Xu, Mingchao ^{[2
]}

Niu, Yingze ^{[2
]}

机构：

[1] Chengdu Acad Agr & Forestry Sci, Crop Res Inst, Chengdu, Sichuan, Peoples R China

[2] Sichuan Agr Univ, Coll Agron, Chengdu, Sichuan, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2016年 / 22卷 / 02期

关键词：

pigmented potato; potato peel; anthocyanin; anthocyanidin; antioxidant activity; SOLANUM-TUBEROSUM L; ACID CONCENTRATIONS; GENOTYPES; STORAGE; COLOR;

D O I：

10.3136/fstr.22.219

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ten pigmented potato cultivars native to China were investigated for an evaluation of differences in total anthocyanin content (TAC), composition of individual anthocyanidins, total phenolic content (TPC) and antioxidant activity (AA) between peel and flesh of the tubers. On average, TAC, TPC and AA in the peel were 15.34 times, 7.28 times and 5.75 times higher than in the flesh, respectively. High positive correlations between TAC, TPC and AA were observed. Types and contents of anthocyanidins in the peel were more than in the corresponding flesh, but they had the same dominant anthocyanidins. Results showed peel of pigmented potato tuber can be used as an important source material in production of natural pigments and natural antioxidants.

引用

页码：219 / 226

页数：8

共 27 条

[1]

Al-Weshahy A., 2012, Potato peel as a source of important phytochemical antioxidant nutraceuticals and their role in human health-A review

[2] Phenolic content and antioxidant activities of selected potato varieties and their processing by-products [J].

Albishi, Tasahil ;

John, Jenny A. ;

Al-Khalifa, Abdulrahman S. ;

Shahidi, Fereidoon .

JOURNAL OF FUNCTIONAL FOODS, 2013, 5 (02) :590-600

[3]

[Anonymous], SCREENING POTATO GEN

[4] Antioxidants in potato [J].

Brown, CR .

AMERICAN JOURNAL OF POTATO RESEARCH, 2005, 82 (02) :163-172

[5] Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling [J].

Burgos, Gabriela ;

Amoros, Walter ;

Munoa, Lupita ;

Sosa, Paola ;

Cayhualla, Edith ;

Sanchez, Cinthia ;

Diaz, Carlos ;

Bonierbale, Merideth .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2013, 30 (01) :6-12

[6] On practical problems in estimation of antioxidant activity of compounds by DPPH• method (Problems in estimation of antioxidant activity) [J].

Dawidowicz, Andrzej L. ;

Wianowska, Dorota ;

Olszowy, Malgorzata .

FOOD CHEMISTRY, 2012, 131 (03) :1037-1043

[7] Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour [J].

Hamouz, K. ;

Lachman, J. ;

Pazderu, K. ;

Tomasek, J. ;

Hejtmankova, K. ;

Pivec, V. .

PLANT SOIL AND ENVIRONMENT, 2011, 57 (10) :478-485

[8] Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L) and correlations with variety and geographical origin [J].

Ieri, Francesca ;

Innocenti, Marzia ;

Andrenelli, Luisa ;

Vecchio, Vincenzo ;

Mulinacci, Nadia .

FOOD CHEMISTRY, 2011, 125 (02) :750-759

[9] Coloured potatoes (Solanum tuberosum L.) -: anthocyanin content and tuber quality [J].

Jansen, Gisela ;

Flamme, Wilhelm .

GENETIC RESOURCES AND CROP EVOLUTION, 2006, 53 (07) :1321-1331

[10] The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes [J].

Lachman, Jaromir ;

Hamouz, Karel ;

Orsak, Matyas ;

Pivec, Vladimir ;

Dvorak, Petr .

SCIENTIA HORTICULTURAE, 2008, 117 (02) :109-114

← 1 2 3 →